Reviewed: Oct. 29, 2008

This recipe was good. A lot of flavor! I did make a couple changes though. I added minced garlic and a handfull of breadcrumbs (I never was good at that measuring thing) to the mixture. Once I omitted the bacon and once I had secured the breast closed I brushed it with egg and lightly rolled it in bread crumbs. Came out beautiful!

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Lisa & Jeffy

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Reviewed: Sep. 26, 2008

I took the recommendations from a few of the reviews and used fresh parsley and chives with crushed garlic to mix in the cream cheese, omitting the salt, pepper and bell pepper. To make it easier to enclose the mixture, I cut a pocket into the thickest part of the chicken breast, then wrapped with turkey bacon. There were no leftovers!

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WICHEESEHEADINWA

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Reviewed: Jul. 22, 2008

I have made several variations of this recipe. The best in my opinion is to just use the chicken breasts, cream cheese, and green onions (or chives). Mix the green onions, cream cheese and stuff the chicken. Wrap in bacon (as many slices as needed to cover), secure with toothpicks and bake 25-30 minutes. We have also grilled these for about 5 minutes a side and finished off in the oven which has amazing flavor as well. I think these flavors work so well together it illiminates the need for all of the other ingredients listed. Instead of green onions, I've also pan seared some priscutto and used that with the cream cheese. It sounds like it may be too much of the bacon flavors, but it turned out really well. Enjoy!

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Jennifer

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Reviewed: Jun. 23, 2008

This was awsome. I didn't add any salt to it though. It was very filling and just had a great flavor of everything all together. I can't wait to make this again!!!

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canary_karmen

Cooking Level: Expert

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Reviewed: Jun. 16, 2008

Overall not a bad dish. I wish I would have read the other reviews about the recipe being to salty because it really was. I think that next time I make this I will doctor up the filling a little to add more flavor.

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volklchic

Cooking Level: Beginning

Home Town: Alden, Michigan, USA

Living In: Grand Rapids, Michigan, USA

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Reviewed: Jun. 12, 2008

Very good, but for some reason mine was too salty for my taste. Next time I'll put less salt in it. Otherwise, great recipe.

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Anna

Cooking Level: Expert

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Reviewed: Jun. 4, 2008

I skipped the extra salt. Could have used more bacon, with out the bacon on every bite, the chicken was missing something.

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FIVELETTE

Cooking Level: Intermediate

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Reviewed: Jun. 2, 2008

This was wonderful!! I did cut the bacon up into small pieces and mix it with the cream cheese. It was a little rich for me and will not fill it so much next time, but this is really good!! I forgot to add that I also used the cream cheese mix and stuffed jalepenos and cooked them in the oven with the chicken.

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Jennifer

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Reviewed: May 20, 2008

Tried the recipe last night. Very good. Used turkey bacon instead. Came out just as good. Am a diabetic so did not use the extra salt. Hubby loved it.

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NanaVic

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Reviewed: Apr. 30, 2008

This is a huge hit with my family. Instead of making the filling myself, I use chives and onion cream cheese. I also flatten out chicken. The salt in this recipe is way too much for us. I usually omit the salt and pepper. I also don't fry the bacon first. The bacon gets fully cooked in the oven. If I want it crisper, I just pop it in the broiler for a few minutes.

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lagjeg

Cooking Level: Intermediate

Living In: Minot Afb, North Dakota, USA

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Reviewed: Apr. 26, 2008

It was good.

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fxy14

Cooking Level: Intermediate

Home Town: San Bernardino, California, USA

Living In: Fruita, Colorado, USA

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Reviewed: Apr. 26, 2008

Made this for my family and they all came back for seconds. My hubby even said he did not know I was gormet. It was so very, very good. I placed the finish chicken over noodles. Yummy

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CLedwidge

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Reviewed: Apr. 25, 2008

This is a good variation on a recipe that has been around forever. The salt is a little heavy-- for some people the bacon might provide enough salt. I also would cut down on the green onions and omit the red pepper, as it seems to compete with the garlic. Thanks for sharing this recipe!

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DEANA7732

Cooking Level: Expert

Home Town: Chelmsford, Massachusetts, USA

Living In: Saint Louis, Missouri, USA

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Reviewed: Apr. 21, 2008

My family loved this recipe ! I automatically left out the salt and bacon, due to my husband's cholesterol problem...plus I flattened out the chicken breasts so that I could stuff them easier... All family members voted to do that one again...often... Grace...Vancouver, WA

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GraceB

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Reviewed: Apr. 16, 2008

Perhaps it was the way it was made or cooked (by my roommate), but this dish turned out awful. All I could taste was cream cheese.

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GreysAnatomyChef

Cooking Level: Expert

Home Town: Aurora, Colorado, USA

Living In: Long Beach, California, USA

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Reviewed: Apr. 16, 2008

I didn't love the flavors in this dish as much as I thought I would. Definitely, 1 teaspoon of salt for the filling is way too much - especially with the salt seeping in from the bacon. I may try again with much less salt to see if that makes a different.

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60 users found this review helpful